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Parsley-and-Dill Potatoes

Photo: Caitlin Bensel
Yield

Serves 4 (serving size: about 2/3 cup)

Give the potatoes a head start by microwaving them until just shy of tender. The secret to crispy spuds isn’t extra oil or a superhot pan; it's letting them dry out on paper towels before sautéing. The result is golden-brown, supercrispy potatoes that become wonderfully herby, salty, and garlicky. If you can’t find baby gold potatoes, substitute fingerlings or cut larger Yukon Gold potatoes into a medium dice.

Ingredients

  • 1 tablespoon water
  • 1 pound baby golden potatoes, quartered
  • 1 tablespoon olive oil
  • 1 garlic clove, grated
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh dill
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 115
  • fat 3.4 g
  • satfat 0.5 g
  • monofat 2.5 g
  • polyfat 0.4 g
  • protein 2 g
  • carbohydrate 21 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 278 mg
  • calcium 89 mg
  • sugars 0 g
  • Est. Added Sugars 0 g

How to Make It

  1. Place 1 tablespoon water and quartered potatoes in a microwave-safe bowl; cover with plastic wrap. Microwave at HIGH 4 minutes or until tender. Place potatoes on a paper towel-lined baking sheet; let potatoes dry for 5 minutes.

  2. Heat oil in a large cast-iron skillet over medium-high. Add potatoes; cook 3 minutes or until browned and crisp. Combine potato mixture, garlic, and remaining ingredients; toss.